Marty in the Morning

Marty in the Morning

Monday to Friday, 7 - 10am

Marty in the Morning Friday 20 December 2013

A fantastic competition this week

The five-star Sheen Falls Lodge, located on the outskirts of Kenmare, Co. Kerry, is running a very special ‘Classical Music Weekend’ on November 4th & 5th with renowned opera singer and Ireland’s ‘Bella Voce’ Amanda Neri. This is the ultimate luxury getaway for music lovers and those in search of some pre-Christmas relaxation. Limited places are still available for this stay and you can visit for more information.

The prize we have for you is  a 2 night B&B stay for 2 people sharing on November 4th & 5th. This includes a pre-dinner recital on Friday 4th, live jazz afternoon tea on Saturday 5th and an Italian-inspired wine tasting dinner with opera on Saturday 5th.

What County is Sheen Falls Lodge located in?

Text: 51554  or email:


Listen back here to excerpts from the wonderful broadcasts from Naples & Pompeii,in association with The Travel department.

Marty in the Morning

Marty takes the chill out of your early Winter mornings with music, news, weather and travel updates.

Neven's Recipies - Maple Glazed Ham



A traditional ham is the perfect choice if you’ve got hordes of visitors to feed, so it’s especially good to have over the festive period. A certain crowd pleaser, it tastes equally good served hot or cold. Have you ever wondered what the difference is between ham, bacon and gammon? Bacon is cured pork; gammon is a hind leg cut of bacon; and once gammon is cooked, it’s called ham. Any leftovers from this ham or a turkey can be used in countless other dishes, such as in a creamy filling for vol-au-vents, in risottos or just the ham is excellent for a spaghetti carbonara, so there’s no waste – even the bone will make a wonderful stock.


Serves 10–12

5.25kg (11lb) leg of gammon (on the bone and skin on)

4 celery sticks, roughly chopped

2 onions, sliced

1 bunch of fresh thyme

1 tbsp black peppercorns

200ml (7fl oz) Irish whiskey

200ml (7fl oz) maple syrup

2 tbsp redcurrant jelly

2 tbsp balsamic vinegar

1 tbsp ground allspice

1 tbsp whole cloves

Pineapple salsa:

1 ripe pineapple, peeled, cored and cut into 1cm (½in) dice

1 tbsp caster sugar

1 small red onion, finely chopped

finely grated rind and juice of 1 lime

½ large red chilli, seeded and finely chopped

1 tbsp chopped fresh mint

1 tbsp chopped fresh coriander

2 tsp freshly grated root ginger

sea salt and freshly ground black pepper

Although gammon is less salty nowadays, soaking is still a good idea. Place the gammon

in a large pan and cover with cold water. Leave to soak for at least 6 hours or overnight is best, then drain.


Weigh the gammon joint and calculate the cooking time, allowing 20 minutes per 450g

(1lb) plus 20 minutes – a 5.25kg (11lb) joint should take about 4 hours. Place in a large pan, cover with water and bring to the boil, skimming off any scum. Add the celery, onions, thyme and peppercorns and return to the boil, then cover, reduce the heat and simmer until completely tender, occasionally skimming off any scum that rises to the top. If you aren’t sure the gammon is properly cooked, check the bone end – it should come away freely from the gammon joint. Drain and leave until it’s cool enough to handle.

Preheat the oven to 180°C (350°F/gas mark 4).

Carefully peel away the skin, leaving the layer of white fat intact. Using a sharp knife, score the fat diagonally to make a diamond pattern, being careful not to cut into the meat. Place the whiskey in a pan with the maple syrup, redcurrant jelly, balsamic vinegar and ground allspice. Bring to the boil and simmer for about 10 minutes, until slightly thickened. Stud the ham with the cloves and place in a large roasting tin with a little water to prevent the bottom from catching and burning. Brush a layer of the syrup all over the ham, reserving the remainder. Cook for 1 hour, brushing over another layer of the glaze every 15 minutes, until it’s all gone. Remove the cooked ham from the oven, transfer to a serving platter and leave to rest for 15 minutes.

Meanwhile, make the pineapple salsa. Mix the diced pineapple with the sugar. Heat a non-stick frying pan over a high heat, add the pineapple and cook quickly for about 2 minutes to lightly caramelise it. Tip into a bowl and add the onion, lime rind and juice, chilli, herbs and ginger. Season to taste and set aside to allow the flavours to develop.

To serve, carve slices from one side of the ham, cutting diagonally to achieve an even thickness.

When you reach the bone, insert the knife at a flatter angle and slice across the top of

the bone. Turn over the leg to carve slices from the other sides. Arrange on serving plates with spoonfuls of the pineapple salsa.


Food with Neven Maguire.

You can find all of Neven Maguires delicious recipes from the Marty in the Morning Friday programmes going back over the months, by clicking here.

The Joy of Movement with Voltarol.
For the next two months on Marty in the Morning we are celebrating the Joy of movement.

We’ll have great gardening suggestions, tips and advice to help get you moving.
Gardening tips from listeners... winners of Spa Vouchers.

Monday 3rd October 
Ellen Delaney. Fornaught. Donoughmore. Cork
Marty. My gardening tip is to collect as many seeds as possible from your garden or others, ready for 
spring sowing. And marty the Magnificent Seven is the soundtrack to my youth in one channel land. Fabulous . 

Tuesday 4th October
Patrick Hagin-Meade,  Ballinteer, Dublin 16
Good morning Marty . 
My tip is get someone in to do the gardening and go for a good long walk.!


Wednesday 5th October
Eileen Murray. Main St. Baltinglass. Co. Wicklow.
Marty. Always use the water that you have boiled eggs in to water your house plants. They'll do exceptionally well. Try it. 

Thursday 6th October
Helen McMahon 
if you have a flowering dogwood shrub or shrubs (cornus) don't be tempted to prune. just now. leave them flourish and enjoy the light coloured floaty leaves adding colour and light to 
the garden...closer to December prune hard cutting long lengths of the vivid red branches..these branches are bendy and flexible (like your joints after using voltorol!) perfect for weaving into a 
circular shape..weaving the lengths into a plaited wreath add other bits painted pine cones ribbon ivy holly etc makes a perfect seasonal decoration or gift! will dry out but can be used for years.

Friday 7th October
Libby Ireton, Castletroy, Limerick
Marty. My gardening tip is to gather up all those fallen leaves into a black bag {or two} Sprinkle on some water, and tie it securely. Put it in a corner out of sight, and every few weeks shake the bags and turn over. This time next year open the bags and spread the Leaf mould compost on your garden! 


Click here for tips with General tasks and garden maintenance & 
Winners of Spa Vouchers for the Voltarol Favourite walks promotion with Marty in October.

Click here for 10 Tips for Fitness Walking & Winners of Spa Vouchers for the Voltarol Favourite walks promotion with Marty in September.



Contact the Show


Text:       '51554'

We welcome your comments and requests.


Presenter: Marty Whelan

Producer: Sinead Wylde

Production Co-ordinator: Michael O' Kane


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